Coffee Science — Barista

Non-foaming milk problems rampant in Canada

Barista

Non-foaming milk problems rampant in Canada

Corporate coffee does not require the micro-foam ability of milk, they are simply not making higher level textured micro-foam for latte art.

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Advanced Espresso Training

Barista

Advanced Espresso Training

It is up to baristas to change the false perception of espresso, one cup at a time. How? By learning to ‘dial-in’ their espresso.

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